Lao Nong Wang National Canteen (Changfeng Store)
小吃快餐 · ⭐ 3.6
20 meters east of Niushangfu Suancai Beef Restaurant, Fengtai Road
Dishes
Fried Tofu MeatballsA classic Chinese home-style dish made with mashed tofu and minced meat, shaped into balls and pan-fried or boiled until tender and flavorful.
Mao's Braised PorkMao's Braised Pork Belly is a dish made primarily from pork belly, prepared through techniques such as stir-frying and slow simmering. First, the pork belly is cut into bite-sized pieces and stir-fried until slightly golden. Then, caramel color, cooking wine, soy sauce, and other seasonings are added, and the dish is slowly braised until the meat becomes tender. Finally, the sauce is reduced and the dish is served in a platter.
SoupSoup is a dish prepared by cooking main ingredients like meat, vegetables, and legumes in water, often with seasonings added to enhance flavor through stewing, boiling, or simmering.
StewStewing is a cooking method where ingredients are placed in a pot with water or broth and slowly simmered over low heat until tender. Main ingredients include meat, vegetables, and soy products like pork, beef, potatoes, carrots, and tofu. Ingredients are typically prepped by blanching or sautéing, then seasoned and simmered gently to blend flavors.
Braised BeefBraised beef is a dish made primarily with beef, blanched and then simmered with aromatics like scallions, ginger, garlic, and star anise. Seasoned with soy sauce, sugar, and cooking wine, it's slowly cooked until the beef is tender and flavorful.
羊肉锅仔羊肉锅仔是一道以羊肉为主要食材，搭配蔬菜、豆腐等辅料，放入小火锅中慢煮而成的菜肴。羊肉切片后与姜片、葱段等调料一同入锅，加入高汤或清水炖煮，使肉质软嫩，汤汁浓郁。
DishDishes are prepared using basic cooking methods like stir-frying, boiling, steaming, and frying, with main ingredients such as meat, vegetables, and seafood, seasoned appropriately.
Steamed BeefSteamed beef is a Chinese dish made by steaming beef with seasonings like ginger, scallions, and soy sauce, resulting in tender and flavorful meat.
Steamed TaroSteamed taro is a dish primarily made with taro. After peeling, the taro is cut into pieces or left whole and steamed over high heat until soft and tender. The preparation is simple, requiring no additional seasonings to preserve the natural fragrance and texture of the taro.
Steamed EggSteamed egg is a dish made primarily from eggs, mixed with water or broth, then steamed until set. The egg mixture is strained to remove bubbles, poured into a container, covered to prevent water droplets from falling in, and steamed over high heat until smooth and tender.